Puffy Filled Cookies

  • Author: Jenpardee
  • Prep Time: 3 hours
  • Cook Time: 11-14 minutes
  • Total Time: 56 minute
  • Yield: 18 - 24 cookies 1x
  • Category: Baking
  • Method: Cookies
  • Cuisine: American
  • Diet: Vegetarian


Units Scale

1/2 C. Butter
1 c. Sugar
1 beaten Egg
1 t. Vanilla
1/2 C. Milk
3 1/2 C. Cake Flour
3 t. Baking Powder
1/2 t. Salt

Quick Filling:

Your favorite Raspberry Jelly


1. Add your wet ingredients to the mixer. (butter, sugar, egg, pinch of cardamom, vanilla, and milk) If mixing by hand, be sure to soften the butter ahead of time.

2. Blend for 3-5 minutes or until creamy with no lumps. Keep blending if there are still lumps. (be sure to let the butter soften at room temp for 1-2 hours prior to making your cookies)

3. Once the wet ingredients are blended to a creamy, lump free texture then add the dry ingredients to the mixer (cake flour, baking powder and salt). The batter will be very wet and will thicken as the dry ingredients are being added.

4. Add the ingredients a bit at a time and keep blending under thoroughly mixed. The dough will start to pull together in the bowl in a few minutes. The end result will be very cream and sticky dough.

5. Let the dough chill for 1-2 hours. (ideal to let the dough chill overnight)

6. Once your dough is chilled, roll out your dough on a floured surface until between 1/8 and 1/4 thickness.

7. Cut into shapes. Our images here are for Valentine’s Day. Preheat your oven to 325 degrees.

8. Spread Parchment Paper onto a sheet and lay out the bottom layer of the cookies to fill the sheet, leaving an inch or so between the cookies.

9. Add 1 teaspoon of your filling to the center of the cookie. We spread ours a bit to fill the heart shaped cookies.

10. Add the top layer and press the edges with fingers or with a fork to seal the cookie. Some of our cookies have a shape cut out of the top layer for an open cookie.

11. Bake at 325 degrees for 12-15 minutes (convection oven). If using a conventional oven, You may need to bake for an extra 5-7 minutes. You know your oven best.

12. Let your cookies cool for 30 minutes or so. The filling will stay hotter longer and can feel like lava right out of the oven.


For Vegan and dairy free ingredient replacements:

  1. Butter can be replaced with most vegan butters. Miyoko’s non-dairy butter is a favorite of ours.
  2. Milk – use an almond milk for replacement. Almond milk has more protein than coconut or oat milk.

Alternative Filling:
1 C. strained Pie  Cherries
½  C. Cherry Juice
1 T. Butter
2/3 C. Sugar
2 T Corn Starch
1/8 t. Salt
Powdered Sugar for decorating

Keywords: cookies, filled cookies, baking, mini tarts